Heat syrup to boiling. Add very gradually in small amounts to slightly beaten egg yolks. Cook in double boiler as a soft custard, until mixture coats the spoon. Be careful not to overcook (better to undercook -overcooking causes the egg to curdle). Remove from heat. Chill.
Whip cream until soft peaks form. Fold in chilled syrup/egg custard gently. Fold in the mashed fruit. Pour into an 8' square pan or cupcake liners. Freeze.
Recipe by: Sandy Pomeroy
Katie Mitton
Katie has worked in the natural health & wellness industry for over 10 years and is currently studying to become a Registered Holistic Nutritionist. She is passionate about eating #feelgood food and recognized that this might look different for each and every person. She truly believes that in a healthy lifestyle, you can have your cake and eat your kale, too! Follow her on Instagram @katielmitts
